Do you love bubble tea? Personally, I can't walk past a bubble tea shop without suddenly craving one of their sweet ice-cold beverages dotted with chewy boba tapioca pearls. It's the most thirst-quenching snack I can think of! Fortunately for my addiction, bubble tea is super easy to make at home.

This is a drink that originated in Taiwan in the 1980's and spread throughout Southeast Asia before finding its way to the US. Most of us think of bubble tea as being synonymous with boba tapioca pearls, but bubble tea was originally just a cold milk tea that was shaken until frothy. Sometimes boba were added, but basil seeds or cubes of jelly were also used.

You can find boba at almost any Asian grocery store or online. These marble-sized spheres are made from tapioca, just like the smaller pearls we use for tapioca pudding. They come in a range of colors, but all boba have a fairly neutral flavor. Once cooked, it's best to mix them with some sugar syrup—this gives them some sweetness and also helps preserve any pearls you're not using right away.

Boba are at their very chewiest best if used within a few hours of cooking. However, the longer cooking method I outline below helps the boba stay soft and moist for several days if kept refrigerated in simple syrup. They will gradually start to harden and become crunchy in the middles. For a quick-fix bubble tea when you know you'll eat them right away, just boil the boba until they are soft, 5 to 10 minutes.

The sweet and creamy bubble teas you buy in the stores are usually flavored with special powders and sweetened condensed milk. You can buy these powders online along with the boba themselves, but I think that boba made with regular tea and other more natural sweeteners are just as good. You only need to make one cup of strong tea, any tea of your choosing, and mix it with regular milk, almond milk, sweetened condensed milk, or fruit juice. A little simple syrup leftover from soaking the boba helps sweeten things up.

Instructions

1. Cook the Boba: Measure 2 cups of water for every 1/4 cup of boba being prepared into a saucepan. Bring the water to a boil over high heat. Add the boba and stir gently until they begin floating to the top of the water.

Turn the heat to medium and cook the boba for 12-15 minutes. Remove the pan from heat, cover, and let the pearls sit for another 12-15 minutes.

2. Prepare Sugar Syrup for the Boba: While the boba are cooking, make a simple sugar syrup to sweeten and preserve them once cooked. Bring 1/2 cup of water to a boil over high heat on the stove or in the microwave. Remove from heat and stir in 1/2 cup sugar until dissolved. Set aside to cool.

3. Prepare a Strong Cup of Tea: This can be done either while the boba are cooking or ahead of time. Allow enough time for the tea to cool completely before making the boba. Bring 1 cup of water to a boil. Remove from heat and add the tea bag. Use one tea bag for regular-strength bubble tea or two for a stronger tea flavor. Remove the tea bag after 15 minutes and chill the tea.

4. Finish the Boba: Once the boba have finished cooking, drain them from the water and transfer them to a small bowl or container. Pour the sugar syrup over top until the boba are submerged. Let sit until the boba are room temperature, at least 15 minutes, or refrigerate until ready to use. Boba are best if used within a few hours of cooking, but will keep refrigerated for several days. The boba will gradually harden and become crunchy as they sit.

5. Make the Bubble Tea: Pour the prepared tea into a tall glass and add the boba. Add milk for a creamy bubble tea, juice for a fruity tea, or leave plain and add a little extra water. Sweeten to taste with the simple syrup from soaking the boba.

Additional Notes:

• Very Chilled Bubble Tea: For an extra-chilly bubble tea, combine all the tea, milk, and/or juice, but not the boba in a cocktail shaker. Add a few ice cubes and shake for 20 seconds. Pour into a tall glass and add the boba.

• Shortcut Boba: If you want immediate gratification, just cook your boba until they are tender, 5 to 10 minutes, and use them as soon as they're cool. This kind of boba don't keep for very long (turning rock hard in a few hours), but are delicious if eaten right away.

• Saving Leftover Boba and Making Boba for Later: Boba are best if used within a few hours of cooking, but will keep refrigerated with simple syrup for several days. The boba will gradually harden and become crunchy as they sit.

You Might Also Like

Promoted Stories

Categories

Emma is the recipe editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer (Spring 2015). Check out her personal blog for more cooking stories.